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Fresh Mushroom Croquettes
1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided
1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons freshly grated parmesan cheese
1 egg, lightly beaten
1/4 teaspoon ground black pepper
1 17 ounce jar meatless spaghetti sauce
Trim mushroom stems. In food processor container, combine 1 pound, about 6 cups mushrooms, onion and garlic and pulse just until coarsely chopped.
In large skillet, heat 1 tablespoon oil until hot. Add mushroom mixture and cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
Remove from heat and spoon into large bowl. Stir in 1 1/4 cups crumbs, parmesan, egg and pepper. Form into 10, 3 inch long croquettes.
Place remaining crumbs on a plate or sheet of wax paper, coat croquettes with crumbs. Slice remaining mushrooms, set aside. In
large skillet over medium heat, heat 1 tablespoon oil until hot. Cook croquettes on both sides until browned, about 5 minutes.
Meanwhile, heat remaining oil until hot in a medium skillet over medium heat. Add reserved sliced mushrooms and cook and stir until tender, about 5 minutes.
Stir in spaghetti sauce and cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with more parmesan if desired.
Serves 5.
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Fresh Mushroom Croquettes
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fresh Mushroom Croquettes
1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided
1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons freshly grated parmesan cheese
1 egg, lightly beaten
1/4 teaspoon ground black pepper
1 17 ounce jar meatless spaghetti sauce
Trim mushroom stems. In food processor container, combine 1 pound, about 6 cups mushrooms, onion and garlic and pulse just until coarsely chopped.
In large skillet, heat 1 tablespoon oil until hot. Add mushroom mixture and cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
Remove from heat and spoon into large bowl. Stir in 1 1/4 cups crumbs, parmesan, egg and pepper. Form into 10, 3 inch long croquettes.
Place remaining crumbs on a plate or sheet of wax paper, coat croquettes with crumbs. Slice remaining mushrooms, set aside. In
large skillet over medium heat, heat 1 tablespoon oil until hot. Cook croquettes on both sides until browned, about 5 minutes.
Meanwhile, heat remaining oil until hot in a medium skillet over medium heat. Add reserved sliced mushrooms and cook and stir until tender, about 5 minutes.
Stir in spaghetti sauce and cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with more parmesan if desired.
Serves 5.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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